There's nothing quite as homespun as a bowl of tomato soup with a classic grilled cheese sandwich.
This after-dinner drink is like a little ray of boozy citrus sunshine at the end of a heavy meal and should be served very cold, in little shot glasses.
We all need a great beef stew in our cooking back pocket, and this one’s mine. It’s fairly classic in its preparation — the meat is browned, then piled into a sturdy pot and slow-roasted with a lot of red wine, a splash of brandy, and some onions, garlic, carrots, and a little herb bouquet to keep it company. It finishes spoon-tender, sweet and winey through and through, and burnished the color of great-grandma’s armoire.
For fast suppers with sensational flavors, think Thai-style curries. Contrasts really fly in curries. For instance finish a curry of leftover chicken and roasted vegetables with a few chunks of pineapple and a lot of lime juice. Use this Winter Squash Curry as your basic formula and take off from there.
Cook's Note: Choose ripe Anjou, slightly under ripe Comice, or very ripe Bosc pears for this tart. Serve with a dollop of crème fraîche.
Leftover parsley and walnut pesto is great with spaghetti.
Bitter greens with candied lemon peel, pine nuts, balsamico, and Parmigiano-Reggiano cheese become a salad destined for the holidays.
These are still a holiday favorite and are even better the next day with leftover cold cranberries. Use your favorite type of sweet potato, or mix all varieties in a single dish.
Here’s a simple and tasty soup that I think of as a “starter soup” —even someone who has never cooked could make this without any trouble. The amounts are pretty flexible, and the technique basic, and the result delicious.